Ingredients

1 sizeable yellow squash

2 shitake mushrooms

Drizzle of olive oil

Directions

Thinly slice summer squash into coins and chop shitakes into tender strips. Bring sauté pan to medium-low heat and drizzle in olive oil. Slide squash and mushrooms into pan and add a healthy sprinkle of salt. Gently toss to evenly cook. Done once ingredients are warmed through, squash should not brown. Enjoy the simple pleasure of fresh produce well prepared!